The Cool Down
Chef shares secret family recipe using leftover veggie scraps: 'I try not to wa…
If you're using broccoli florets in a recipe and have leftover stalks, this pickled broccoli recipe could help make a delicious use of the scraps.
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Food Ethnographer Shows How to Pickle Broccoli Stems, Sparking Debate on Food Waste and Grocery Prices
In an era where food costs are a growing concern, a recent video by food ethnographer Yiming Lin has garnered significant attention for its innovative approach to reducing food waste. Lin, known for sharing stories about people, food, and culture, demonstrated how to transform often-discarded broccoli stems into a flavorful pickled dish. The video, which quickly amassed over 650,000 views, begins with Lin highlighting a broccoli head priced at $4.49, emphasizing that "in this economy, you can't afford to waste this." He then shares a personal anecdote, explaining that his upbringing in a restaurant family instilled in him the value of utilizing every part of an ingredient. "We always found creative ways to use food scraps," Lin stated. The process involves peeling and thinly slicing the broccoli stems, then marinating them in a simple mixture of soy sauce, sugar, vinegar, and mirin. After 24 hours, the stems are transformed into a crunchy, savory pickle, which Lin suggests pairing with congee. The video has sparked a lively discussion online, with many viewers expressing surprise at the high price of broccoli shown. One commenter noted, "$4.49?? US dollars?? I'm in NYC and don't pay that much." Others shared their own methods for using broccoli stems, with one saying, "I just eat it with the rest of the broccoli," and another adding, "I usually roast them along with the florets bc the stems are my favorite part but this sounds dang good." The conversation underscores a broader public interest in both cost-saving culinary techniques and sustainable food practices.
